a study of the quality of a local herbal tea and volatiles of parinari ...

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esulted in the identification of fatty acids (50 %) and carbonyls (50 %) of the compounds. Clearly, these methods identified the same classes of compounds, compounds this can be attributed to both methods being based on distillation. Figure 4.3: Structures uctures of compounds identified in fresh cassava leaves after extraction using both the HS and the SS methods. Both methods extracted geranyl acetone, β-ionone, methyl palmitate, ethyl palmitate and methyl linolenate (Figure 4.3) 4.3). Extraction of fatty acid esters seems to occur when a non polar solvent (n-hexane) hexane) is used for solvent extraction. 70
Table 4.9: Compounds identified after hydrodistillation and solvent extraction from the hydrosol of fresh and dried cassava leaves RI Compounds HSH of dried leaves HSH of fresh leaves Carbonyls 1212 2-Hexanal Y Y 1290 3-Hydroxy-2-butanone X Y 1390 Nonanal Y X 1457 Furfural Y X 1520 Heptadienal Y X 1534 Benzaldehyde X Y 1628 Isophorone Y Y 1640 Phenylacetaldehyde X Y 1643 Benzeneacetaldehyde X Y 1703 Oxoisophorone Y Y 1856 Dihydropseudoinone X Y 1937 β-Ionone Y Y 1989 β-Ionone epoxide Y X Total carbonyls 8 9 1155 Penten-3-ol X Y 1320 2-Penten-1-ol* X Y 1340 1-Hexanol X Y 1376 3-Hexanol Y X 1395 Butoxyethanol Y Y 1441 Trans Linalool oxide X Y 1471 Cis- Linalool oxide X Y 1541 Linalool X Y 1795 Butoxy ethoxy ethanol X Y 1880 Guiacol X Y 1885 Benzyl alcohol Y Y 1903 Phenyl ethyl alcohol Y Y 1941 Phenol X Y 2020 Ethy guiacol X Y 2-Phenyl butanol X Y 2077 Cresol X Y 2188 Eugenol X Y 2190 4-Ethyl phenol X Y 2212 Vinyl guaiacol Y Y Total alcohols 5 18 2359 Dihydroactinidiolide Y Y Total Esters 1 1 Hexadecanoic acid X Y Total Alkanoic acids X 1 Total number of compounds 14 29 *tentative identification MS only Y- the compound has been extracted using this particular method X- the compound has not been extracted using this particular method 71
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A STUDY OF THE QUALITY OF A LOCAL H
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DECLARATION BY THE CANDIDATE I the
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DEDICATION I dedicate this thesis t
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ABSTRACT This study concerned the q
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TABLE OF CONTENTS DECLARATION BY TH
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2.6.5 F. ancylantha Schweinf ......
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3.10.1 GC and GC-MS conditions for
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LIST OF TABLES Table 4.1: Quality p
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1.1 Background CHAPTER 1: INTRODUCT
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Considering the benefits associated
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A local herbal tea made from F. anc
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green tea, partly because of the ox
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average level of 3 % along with ver
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alcohols, aldehydes, esters, ethers
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Scheme 2.1: : Enzymatic degradation
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In Scheme 2.2 linolenic acid is tra
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alkylating agent. DMAPP possesses a
Page 35 and 36: cinnamaldehyde and coumarin (cinnam
Page 37 and 38: mixing and agitating a liquid or so
Page 39 and 40: method whose isolation efficiency d
Page 41 and 42: immersed directly into the sample s
Page 43 and 44: (1958) as a parameter for identifyi
Page 45 and 46: natural product was identified. The
Page 47 and 48: (Larkcom, 2007). Taro leaves and le
Page 49 and 50: 2.6.5 F. ancylantha Schweinf F. anc
Page 51 and 52: 2 cm broad, valvate, with 1-3 subgl
Page 53 and 54: Fruits and vegetables were placed i
Page 55 and 56: 3.4 Preparation of chemicals and re
Page 57 and 58: and SII (Robert and Smith, 1963). T
Page 59 and 60: Where the (E(1cm)0.02 %) value for
Page 61 and 62: Distillation was carried out for 4
Page 63 and 64: done to remove particles of Na2SO4.
Page 65 and 66: 3.8.6 Hydrodistillation and solvent
Page 67 and 68: experiment was continued for 57 min
Page 69 and 70: 3.10 Identification of volatile con
Page 71 and 72: CHAPTER 4: RESULTS AND DISCUSSION 4
Page 73 and 74: Significant (p
Page 75 and 76: Using the hydrodistillation and sol
Page 77 and 78: 4.3 Volatile constituents of S. coc
Page 79 and 80: The SPME method identified 11 compo
Page 81 and 82: Esters constituted (83.3 % %) while
Page 83 and 84: Table 4.6: Compounds identified aft
Page 85: 4.4.2 Identity of volatile flavour
Page 89 and 90: Seven compounds made up oof f carbo
Page 91 and 92: CHAPTER 5: CONCLUSIONS AND RECOMMEN
Page 93 and 94: 5.2 Recommendations In order to exp
Page 95 and 96: Chalton, A.J., Davis, A.L., Jones,
Page 97 and 98: G1Innovations. (2003). Innovations
Page 99 and 100: sims F.Flavicarpa Degner) as determ
Page 101 and 102: agricultural and Pastoral communiti
Page 103 and 104: Reineccius, G., and Heath, H.B. (20
Page 105 and 106: Sawamura, M. (Ed.). (2010). Citrus
Page 107 and 108: Vas, G., and Vekey. K. (2004). Soli
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